Ingredients:

• 3 large egg yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and pepper to taste
• Optional: pinch of cayenne pepper or a dash of hot sauce for added flavor

Instructions:

1. In a heatproof bowl, whisk together the egg yolks, water, and lemon juice until well combined.
2. Place the bowl over a pot of barely simmering water (creating a double boiler), ensuring the bottom of the bowl doesn’t touch the water.
3. The water should be hot but not boiling.
4. Continue whisking the egg yolk mixture vigorously while slowly pouring in the melted butter in a thin, steady stream.
5. Keep whisking until the sauce begins to thicken and emulsify.
6. This should take about 5-7 minutes.
7. Once the sauce has thickened to your desired consistency, remove the bowl from the heat.
8. Season with salt and pepper to taste, and add a pinch of cayenne pepper or a dash of hot sauce if desired, for a bit of extra flavor.
9. Serve the Hollandaise sauce immediately over eggs Benedict, steamed vegetables, or grilled fish.
10. If you’re not serving it immediately, you can keep it warm by placing the bowl in a larger bowl of warm water.
11. Enjoy your homemade Hollandaise sauce!

Homemade Pizza Dough

Ingredients (Makes 2 medium pizzas):

• 3 ½ cups (440g) all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1 tsp sugar
• 2 ¼ tsp (1 packet) instant yeast
• 1 ¼ cups (300ml) warm water (around 110°F/45°C)
• 2 tbsp olive oil

Instructions:

1. Make the dough:
   In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast.
   Gradually add the warm water and olive oil.
   Mix until a sticky dough forms.
2. Knead the dough:
   Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
3. Let it rise:
   Lightly grease a bowl with olive oil and place the dough inside, turning to coat it.
   Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.
4. Prepare for baking:
   Once risen, punch down the dough and divide it into two portions.
   Roll each portion out on a floured surface to your desired thickness.

Pro Tip: If you prefer a chewy crust, let the rolled-out dough rest for 15 minutes before adding toppings.

Homemade Pizza Sauce

Ingredients (Makes enough for 2 medium pizzas):

• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp sugar
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp red pepper flakes (optional, for spice)
• Salt and pepper to taste

Instructions:

1. Cook the sauce:
   In a small saucepan, heat olive oil over medium heat.
   Add the minced garlic and sauté for 30 seconds, or until fragrant.
   Stir in the crushed tomatoes, tomato paste, sugar, oregano, basil, and red pepper flakes.
   Season with salt and pepper.
2. Simmer and thicken:
   Reduce the heat to low and simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together.
3. Cool and use:
   Let the sauce cool slightly before spreading it over your pizza dough.

Putting It All Together

1. 1. Preheat the oven:
   Preheat your oven to 475°F (245°C).
   If using a pizza stone, place it in the oven to heat as well.
2. Assemble the pizza:
   Spread a thin layer of pizza sauce over the rolled-out dough.
   Add your favorite toppings (mozzarella, pepperoni, veggies, etc.) and finish with a drizzle of olive oil for a golden crust.
3. Bake:
   Transfer the pizza to a baking sheet or hot pizza stone.
   Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
4. Slice and serve:
   Let the pizza cool slightly, slice it up, and enjoy your homemade masterpiece!

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)

Instructions

1. In a medium saucepan, melt the butter over medium heat.
2. Once melted, add the flour and whisk continuously for about 1-2 minutes, until the mixture turns a light golden color.
3. Gradually whisk in the milk, making sure there are no lumps.
4. Continue to whisk until the mixture thickens, about 3-5 minutes.
5. Reduce the heat to low and add the shredded cheddar cheese and mozzarella cheese.
6. Stir until the cheese is completely melted and the sauce is smooth.
7. Stir in the garlic powder, onion powder, salt, black pepper, and smoked paprika (if using).
8. Mix well to combine.
9. Remove the cheese sauce from heat and let it cool slightly before serving.
10. Pour the cheese sauce over hot, crispy fries and enjoy!

Ingredients:

• ⅓ cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 teaspoon sriracha
• ½ teaspoon rice vinegar
• 1 clove garlic, minced

Instructions:

1. Mixing the Sauce :
   1. In a mixing bowl, add mayonnaise, sweet chili sauce, sriracha, rice vinegar, and minced garlic.
2. Whisking Until Combined :
   1. Whisk the ingredients together until everything is thoroughly combined into a smooth sauce.
3. Chill and Serve :
   1. Refrigerate the Bang Bang sauce for up to 7 days.
   2. Serve the sauce as desired with your favorite dishes.
   3. Enjoy the creamy, spicy goodness of Bang Bang Sauce with your favorite snacks, appetizers, or main courses!

Ingredients:

• 12 oz Steak
• ⅓ cup Balsamic Vinegar
• 2 tablespoons Soy Sauce
• 3 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 2 sprigs Rosemary, minced
• ⅔ cup Dark Brown Sugar
• ½ teaspoon Kosher Salt
• ½ teaspoon Ground Black Pepper
• ⅓ teaspoon Red Pepper Flakes

Directions:

1. Mince garlic and rosemary.
2. In a bowl, whisk together balsamic vinegar, soy sauce, olive oil, brown sugar, minced garlic, rosemary, kosher salt, ground black pepper, and red pepper flakes.
3. Pour the marinade into a zip-lock bag.
4. Add the steak, ensuring it’s well-coated.
5. Refrigerate for 6 hours to allow flavors to meld.
6. Remove the steak from the marinade, pat dry.
7. Heat olive oil in a skillet over medium-high heat.
8. Cook the steak to your desired doneness, ensuring a crispy exterior and flavorful interior.

Ingredients:

• 4 boneless skinless chicken breasts, thinly sliced or cut in half
• Salt and pepper to season
• 2 tablespoons olive oil
• 1 1/2 cups sliced mushrooms
• 1/2 cup Marsala wine or substitute
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• Fresh parsley for garnish, chopped

Instructions:

1. In a large skillet over medium heat, add 1 tablespoon of olive oil.
2. Season the chicken with salt and pepper, then cook until lightly browned and cooked throughout.
3. Remove the chicken and set aside on a plate.
4. Add the remaining 1 tablespoon of olive oil to the skillet and sauté the mushrooms for 1-2 minutes.
5. Pour in the Marsala wine and bring to a boil over medium-high heat for 1-2 minutes to burn off the alcohol.
6. Stir in the chicken broth, heavy whipping cream, ground mustard, and garlic powder.
7. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the sauce starts to thicken.
8. Place the cooked chicken back in the sauce and continue to simmer for an additional 1-2 minutes.
9. Garnish with chopped fresh parsley before serving.
10. Serve the creamy chicken Marsala hot over pasta, rice, or mashed potatoes.
11. Enjoy!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: Approximately 450 calories per serving

Bestanddele

• 3 Middelslag-uie, geskil en grof gekap
• 15ml Kookolie
• 60ml Tamatiesous
• 60ml Worcestersous
• 60ml Asyn
• 60ml Bruin Suiker
• 30ml Blatjang
• Knippie sout en Peper

Metode

1. Braai die uie in die kookolie tot ligbruin.
2. Voeg die res van die bestanddele by en prut sowat 2 minute.
3. As jy die sous meer souserig verkies, verdubbel die bestanddele behalwe die uie en kookolie.
4. Proe net soos die in die restaurante, indien nie lekkerder nie.

Monkey-Gland Sauce

Ingredients

• 3 medium onions, peeled and roughly chopped
• 15ml cooking oil
• 60ml tomato sauce
• 60ml Worcestershire sauce
• 60ml Vinegar
• 60ml Brown Sugar
• 30ml chutney
• Pinch of salt and pepper

Method

1. Fry the onions in the cooking oil until light brown.
2. Add the rest of the ingredients and simmer for about 2 minutes.
3. If you prefer the sauce more saucy, double the ingredients except the onions and cooking oil.
4. Tastes just like the ones in the restaurants, if not better.

Ingredients:

• 1 chicken stock cube / bouillon cube (sub 2 tsp powder)
• 1 beef stock cube / bouillon cube (sub 2 tsp powder)
• 2 1/4 cups (565ml) boiling water
• 60g/ 4 tbsp butter, unsalted
• 4 tbsp flour, plain / all purpose
• 1/2 tsp onion powder (ok to omit or sub garlic powder)
• 1/4 tsp finely ground black pepper
• Salt, if needed

Instructions:

1. Prepare Stock:
   1. Crumble cubes into boiling water, mix to dissolve.
2. Make Roux:
   1. Melt butter in a saucepan over medium heat.
   2. Add flour, onion powder, and pepper.
   3. Mix into butter with a wooden spoon or whisk.
3. Incorporate Liquid:
   1. While stirring, slowly pour in half the liquid.
   2. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
4. Thicken:
   1. Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it’s quick as water is already hot).
   2. Taste, add more salt and pepper if needed.

Serving Suggestions:

Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb.
Pictured – KFC Potato and Gravy copycat!

Tips:

Storage: Gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out, whisk the skin in and heat it up, it will be as good as new. If serving soon, just place a lid on the saucepan then reheat when required.
Gluten-Free Option: Skip flour, ensure stock cubes are gluten-free. Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid. Mix, then pour that into the saucepan with melted butter. Will thicken in 2 minutes or so.

Ingredients:

• ⅓ cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 teaspoon sriracha
• ½ teaspoon rice vinegar
• 1 clove garlic, minced

Instructions:

1. Mixing the Sauce:
   1. In a mixing bowl, add mayonnaise, sweet chili sauce, sriracha, rice vinegar, and minced garlic.
2. Whisking Until Combined:
   1. Whisk the ingredients together until everything is thoroughly combined into a smooth sauce.
3. Chill and Serve:
   1. Refrigerate the Bang Bang sauce for up to 7 days.
   2. Serve the sauce as desired with your favorite dishes.
   3. Enjoy the creamy, spicy goodness of Bang Bang Sauce with your favorite snacks, appetizers, or main courses!